If you love Reubens like I do, you will absolutely love this dip.
- Carbohydrate 5.7711 g
- Cholesterol 7.09714285714286 mg
- Fat 2.14457142857143 g
- Fiber 0 g
- Protein 2.07745714285714 g
- Saturated Fat 1.37152285714286 g
- Serving Size 1 1 Serving (13g)
- Sodium 14.8114285714286 mg
- Sugar 5.7711 g
- Trans Fat 0.136928571428572 g
- Calories 50 calories
Step-by-step
- In a 1 1/2 quart slow cooker, combine the first five ingredients.
- Cover and cook for 2 hours or until cheeses are melted; stir to blend.
- Serve warm with bread or crackers.
- Yield is 3 1/2 cups.
Heating this dip requires a precise two-hour window in a small 1 1/2 quart slow cooker to ensure the dairy fats render smoothly without separating.
- Rinse and thoroughly drain the sauerkraut through a fine-mesh strainer to eliminate excess brine that would otherwise water down the melted cheeses.
- Cube the 8-ounce block of cream cheese into uniform half-inch pieces before combining to accelerate the softening process.
- Shred the 2 cups of Swiss cheese manually rather than buying pre-bagged varieties, avoiding anti-caking starches that interfere with a smooth texture.
- Chop the deli corned beef into small, uniform squares so the meat distributes evenly across every scoop.
- Stir the mixture vigorously at the 120-minute mark to homogenize the Thousand Island dressing with the melted fats.
Serve this warm dip immediately with dense rye bread or sturdy snack crackers that will not break under thick loads. Leftovers keep in an airtight container in the refrigerator for up to three days.
